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1
Clean the prawns by removing the beards and legs.
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2
Snip off the sharp end of the tails and segment the prawns into four parts: head, two segments from the body and one from the tail.
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3
Using a pair of tweezers, remove any visible digestive tracts (or as I call them, poo chutes, heh).
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4
If using medium-sized prawns, keep them whole, butterfly and devein as usual.
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5
Chop the fermented soybeans or bean paste with the sugar and set aside in a bowl.
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6
Mix the chili, tomato sauce and oyster sauce in another bowl.
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7
Heat up oil in a large wok.
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8
On high flame, fry the shallots and garlic till fragrant.
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9
Add in the tauchu and sugar mix.
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10
Fry for a couple of minutes and add the sauce mixture.
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11
Combine well for another 3 minutes.
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12
Add a little water to the sauce mixture and fold in the prawns.
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13
Toss evenly with the sauce for 2 minutes.
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14
Cover for 1 minute.
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15
Remove lid and toss for another 2 minutes or till prawns are just cooked.
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16
Thicken the sauce according to your liking with the cornstarch mixture.
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17
Season to taste by adding a little salt sparingly just to flavor as the tauchu is already salty.
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18
Remove to a serving platter and garnish with some picked coriander leaves and serve warm with your choice of rice, bun or bread.
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19
Note: Fermented soybeans can be found at supermarkets or Asian groceries.
